Soup: Mum's Celery Soup

Soup: Mum's Celery Soup

Dairy-free, gluten -free, vegan-friendly

Serves: 4


  • 2 tbsp cold-pressed olive oil
  • 1 medium onion, finely sliced
  • 1/2 head of celery, including the leaves, finely sliced
  • 4 sprigs thyme, leaves stripped
  • 1 lt hot, home-made chicken or vegetable stock
  • 1 tsp celery seed powder
  • freshly ground black pepper, to taste


  1. Gently heat oil in a large pot over medium heat. Add onion, celery and thyme leaves. Cook, stirring gently, for about 5 minutes or until onion is soft but not browned.
  2. Add stock and bring to the boil, then cover and simmer for 30 minutes. Remove from the heat.
  3. Blend the mixture using a stick blender or carefully ladle into a food processor or liquidiser. Don't overfill the machine as it will spill out and is likely to burn you.
  4. Check seasoning, adding more celery seed powder and pepper if necessary. Also you can add more hot stock if too thick.

Tip: My mum used to give me celery soup when I was ill as a child. I perpetually suffered from tonsillitis and glandular fever and couldn’t swallow. Mum gave me celery soup and a glass of lemonade with a teaspoon of sugar in it to remove the bubbles. The bubbles hurt my poor throat – ah bless! Now I make soup for my lovely mum when she is unwell with her MS. How life changes! Use vegetable stock in place of chicken to make this soup vegan-friendly.